Workflow and layout
We map product, people and waste movement to reduce cross-traffic, improve supervision and protect hygiene zoning.
- Capacity and menu analysis
- Receiving-to-service flow
- Cold and dry storage planning
- HACCP-aligned zoning
FIESTA / Food systems engineering
Commercial kitchens engineered for flow and control
A high-performing kitchen begins before the equipment arrives. Fiesta translates menu, volume and food-safety requirements into practical workflows for receiving, storage, preparation, cooking, service and warewashing.
PRIMARY TOPICcommercial kitchen design Ethiopia
Lifecycle approach4 PHASESVERIFIED OPERATING CONTEXT
01 What this means in practice
Clear scope.
Disciplined delivery.
MEP and ventilation coordination
Kitchen loads are integrated with extraction, make-up air, drainage, grease control, fire safety and reliable power requirements.
- HVAC and extraction briefs
- Electrical and gas load schedules
- Water and drainage coordination
- Cold-room requirements
Procurement and commissioning
Equipment is selected for duty cycle, serviceability and local operating realities, then verified before handover.
- Equipment schedules
- Supplier comparison
- Installation oversight
- Testing, training and handover
03 Build your service brief
Let's engineer
the right operation.
Share your location, headcount and mobilization date. Fiesta will connect you with the right operational lead.
fiestacaterer@gmail.com ↗+251 911 236260 ↗